The Reason Why Oil and Water Won't Mix Forever

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Source : nisu.blogia.com

As we know, they ,made of different elements, and with a different structure, density and even different polarity, no wonder the oil and water do not get along. They could be forced to work together, however, and there are some examples that may currently sitting in the pantry or refrigerator. But why oil and water do not usually mix?

 

                   Source: simplescienceathome.wordpress.com 

Water (H20) is a short molecule with a bit positive charge on the hydrogen (H) end, and a slightly negative charge on the oxygen (O) end (the oxygen atom is actually "steals" electrons from hydrogen atoms). Called polar molecules, the negative pole at each water molecule are attracted to the positive pole on the other water molecules, and as a result, they are closely knit with hydrogen bonds.

Moreover, the oil floats on water because it is less dense, with this super tight hydrogen bonds between water molecules hold them closer than the bond between a fatty acid molecules that primarily makes oil.

Oil is a non-polar chemicals. Because the atoms in the fatty acids in the oil share their electrons well, they (usually) do not have a charge, or at least not enough to make the entire polar molecules. Given the lack of positive or negative charge, they are not interested in polar molecules like water. Given that essential oils "repels" water, it is called the hydrophobic or "water fearing" as opposed to hydrophilic or 'water loving. "Thus, in the end all oil molecules lipophilic or "fat loving" will join and floating on the water.

To get the two main ingredients, vinegar (essentially water with acetic acid) and oil, to combine and stay that way for some amount of time involves two steps: breaking the oil into tiny droplets so it can be evenly dispersed throughout the mixture, and adding a mediator, called an emulsifier. The end solution is then known as emulsion.

Different emulsifiers work in different ways. Some, like lecithin (found in egg yolks), have both a hydrophobic end (that oil likes) and a hydrophilic end (that water likes); thus capable of bonding with both oil and water. So, as long as the oil droplets are sufficiently tiny and thoroughly dispersed (and enough emulsifier is used) the combination of oil and vinegar will remain as a relatively stable blend or emulsion.

On the other hand, an emulsifier such as tomato paste has a protein molecule which is more or less coat the oil droplets and prevent them from bonding together, keeping them relatively well dispersed in the water. While it would be no different, when well mixed, the end result is the same.

So, when making sauces typical, you are first mixed with an emulsifier (or emulsifier) and vinegar, and then slowly add the oil thin stream while whisking vigorously vs. mixing and continuously. Between a thin stream and stirring is determined, the oil will be broken up into small drops and spread; and, because there is a good emulsifier that binds to a layer of oil or vinegar, it will remain suspended in the mix for a lot of time.

(Source: TodayIFoundOut)

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